Sweet mascarpone pastry

Excellent pastries with a cup of tea.

Preparation steps

Put mascarpone cheese, butter, sugar, a pinch of salt and vanilla extract in a bowl and mix until the mixture is smooth. Add 1 egg and mix well in the mixture, then knead the dough with flour sifted with baking powder. Wrap the dough in cling film and store in the refrigerator for 20 minutes.
Divide the dough into pieces weighing approximately 50 g. Shape each of the palms into a small roller, and then roll it out on an floured surface into an even thinner roller, approx. 40 cm. Bend the roller in a U-shape, then switch the strips over each other to get a spiral shape. Join the two separated ends and pull them slightly through the opening of the opposite end from the bottom. A round pastry shape will be obtained. Coat the pastries with egg whites and sprinkle generously with brown crystal sugar. Add a little cinnamon to the sugar if desired. Arrange on a baking sheet lined with baking paper and bake for about 20 minutes at 200 ° C.

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